4 large eggs (optional)1 head of garlic, peeled3 cups Thai basil¾ cup vegetable oil, divided¼ cup michiu tou or other rice wine1 tsp. sugar1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more4 garlic chives, cut into ½" pieces2 cups mung bean sprouts4 servings dried wide sliced noodles (such as Hsin Tung Yang; about 8 oz.) Store-bought fried garlic and chili crisp (for serving)
Step 1If using eggs, bring a large pot of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water with slotted spoon; reserve pot with boiling water. Let eggs sit until just slightly warm, about 2 minutes.
Step 2Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket. Slice in half and set aside for serving.
Step 3Blend raw garlic, Thai basil, and ½ cup oil in a blender or food processor until a smooth paste forms.
Step 4Heat remaining ¼ cup oil in a large skillet over medium. Carefully scrape in Thai basil purée and add wine, sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring, until fragrant, about
1 minute. Remove from heat and season with more salt if needed.
Step 5Return reserved pot of water to a boil. Cook garlic chives and bean sprouts until chives are bright green and sprouts start to turn translucent, about 1 minute. Using slotted spoon, transfer to a small bowl.
Step 6Cook noodles in same pot until al dente, about 5 minutes. Drain noodles and transfer to pan with sauce. Using tongs, toss noodles to coat.
Step 7Divide noodles among bowls. Top with bean sprouts, garlic chives, fried garlic, and reserved eggs (if using) and drizzle with chili crisp.